Caffeine Free Maple & Cinnamon Lamb Stew
Warm, deeply aromatic, and built around ingredients that do all the heavy lifting, this lamb stew is the kind of meal that makes a whole house smell incredible. Tender chunks of seared lamb shoulder braise low and slow with sweet potato, carrots, and parsnips until everything is meltingly soft and rich with flavor. The combination of Ceylon cinnamon, turmeric, fresh ginger, and a touch of pure maple syrup gives the broth a warmth that feels almost exotic without being fussy or hard to source. Apple cider vinegar cuts through the sweetness just enough to keep every spoonful balanced and bright. For anyone avoiding stimulants, this recipe is naturally free of coffee, tea, chocolate, and any of the usual hidden offenders ā every ingredient here is straightforward and easy to verify. The two-step process of searing the lamb first and then building the braise in the same Dutch oven means maximum flavor with minimal cleanup. Finish it with a scatter of fresh parsley and you have a genuinely stunning bowl of comfort food that earns its place at any table.
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Learn more āIngredients
4 servings
- 2 lb boneless lamb shoulder, cut into 1.5-inch cubes
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 1 tsp ground ceylon cinnamon
- 3 tbsp apple cider vinegar
- 3 tbsp pure maple syrup
- 3 cups bone broth
- 2 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb cubes dry with paper towels and season all over with the salt.
- 2
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the lamb in a single layer and sear undisturbed for 3ā4 minutes per side, until deeply browned on at least two sides. Transfer the seared lamb to a plate and set aside.
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